FBP40321
National Food Institute in VIC offers Certificate IV in Food Processing (FBP40321), a nationally recognised AQF Level 4 qualification. Government subsidised places may be available.
National Food Institute
Tier 2Private RTO · VIC
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Sourced from government data
This course (or skill set) is subsidised under the Victorian Government's Skills First program. Subsidised places are capped per calendar year and eligibility depends on your residency, age and prior-qualification history. The fee shown reflects the Skills First subsidised rate where known — confirm your eligibility and final fee with the provider.
National Food Institute offers Certificate IV in Food Processing in VIC.
The price on this page is what National Food Institute has published for Certificate IV in Food Processing. It may be a local fee, an overseas fee, or a funded amount. Books, exams, and a funded place can cost more, so ask what you would pay.
National Food Institute has not listed entry rules for Certificate IV in Food Processing. Ask them about past study, English, and any interview before you apply.
Use enquire to ask National Food Institute about start dates, study mode, and how to get into Certificate IV in Food Processing.
The study plan includes Communicate effectively as a workplace leader, Apply business risk management processes, Undertake project work, Implement and monitor WHS policies, procedures and programs, Supervise and maintain a food safety plan, and Control food contamination and spoilage. Open a unit to see what it covers.
Occupation this qualification leads to
8 core units · 64 electives available
Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.
Communicate effectively as a workplace leader
COREApply business risk management processes
COREUndertake project work
COREImplement and monitor WHS policies, procedures and programs
CORESupervise and maintain a food safety plan
COREControl food contamination and spoilage
COREDescribe and analyse data using mathematical principles
COREImplement and monitor environmentally sustainable work practices
COREAnalyse and present research information
ELECTIVEDemonstrate leadership in the workplace
ELECTIVELead effective workplace relationships
ELECTIVEAssess compliance with food safety programs
ELECTIVEApply food processing technologies
ELECTIVECarry out sampling and testing of milk at receival
ELECTIVEApply digital technology in food processing
ELECTIVEDocument food processes and supporting procedures
ELECTIVEEstablish operational requirements for a food processing enterprise
ELECTIVEApply water management principles to the food industry
ELECTIVEMonitor refrigeration and air conditioning systems in food processing
ELECTIVEIdentify and implement required process control for a food processing operation
ELECTIVEConstruct a process control chart for a food processing operation
ELECTIVEImplement and review the processing of market milk and related products
ELECTIVEImplement and review the preparation of milk for processing
ELECTIVEImplement and review the processing of chocolate and sugar-panned products
ELECTIVEImplement and review the processing of aerated confectioneries
ELECTIVEImplement and review the production of gums and jellies
ELECTIVEImplement and review the production of chocolate products
ELECTIVEImplement and review the processing of chocolate
ELECTIVEImplement and review the processing of high and low boil confectionery
ELECTIVEImplement and review the processing of confectionery products
ELECTIVEImplement and review the processing of chilled or frozen poultry products
ELECTIVEImplement and review the processing of cooked poultry products
ELECTIVEImplement and review the processing of egg based products
ELECTIVEImplement and review the processing of fruit, vegetables, nuts, herbs and spices
ELECTIVEImplement and review the processing of fish and seafood products
ELECTIVEImplement and review the production of milk fat products
ELECTIVEImplement and review the production of fermented dairy products and dairy desserts
ELECTIVEImplement and review the production of concentrated and dried dairy products
ELECTIVEImplement and review the production of ice creams and frozen dairy products
ELECTIVEImplement and review the production of milk and related products by the membrane system
ELECTIVEImplement and review the manufacturing and processing of edible fats and oils
ELECTIVEImplement and review manufacturing, packaging and testing of beverage products
ELECTIVEImplement and review manufacturing of cereal products
ELECTIVESupervise and verify supporting programs for food safety
ELECTIVEPerform an allergen risk review
ELECTIVEProvide accurate food allergen information to consumers
ELECTIVEConduct a traceability exercise
ELECTIVELead flour milling shift operations
ELECTIVEControl mill processes and performance
ELECTIVEApply principles of statistical process control
ELECTIVEParticipate in improvement processes
ELECTIVESupport and mentor individuals and groups
ELECTIVEManage people in the work area
ELECTIVEPlan and coordinate production equipment maintenance
ELECTIVESchedule and manage production
ELECTIVEManage supplier agreements and contracts
ELECTIVEManage a work area within budget
ELECTIVEManage internal audits
ELECTIVEOptimise a work process
ELECTIVEDetermine handling processes for perishable food items
ELECTIVEApply principles of food packaging
ELECTIVEApply basic process engineering principles to food processing
ELECTIVEApply an understanding of food additives
ELECTIVEApply an understanding of legal requirements of food production
ELECTIVEParticipate in product recalls
ELECTIVEManage water treatment processes
ELECTIVEEstablish process capability
ELECTIVEUse structured problem-solving tools
ELECTIVEDiagnose production equipment problems
ELECTIVERoster staff
ELECTIVEProvide work skill instruction
ELECTIVEConduct induction process
ELECTIVE